Cauliflower bound with a bit of egg, cheese, and cornstarch makes a surprisingly bread-like crust. Feel free to double or triple the crust recipe and freeze the parbaked extras for later.
For the crust:
- 1 pound chopped cauliflower (from 1/2 large or 1 small cauliflower head)
- 1/4 cup crumbled, lightly packed goat cheese
- 1/4 cup lightly packed grated parmesan cheese
- 1 large egg
- 2 tablespoons cornstarch
- Big pinch salt and pepper
For the toppings:
- 1/4 – 1/3 cup of your favorite tomato sauce, homemade or store-bought
- 1/2 cup lightly packed grated mozzarella
- 1/4 cup lightly packed crumbled goat cheese
- 1/4 cup drained Pearls Specialties Sliced Kalamata Greek Olives
- Big pinch red pepper flakes
- A big handful arugula leaves, washed and spun dry
- Extra virgin olive oil, for finishing
- Preheat the oven to 400°F.
- In a food processor, pulse the cauliflower until it has a fine, couscous-like consistency. In a largesaucepan, bring 1 inch of water to a simmer with 1 teaspoon of salt. Add the cauliflower, cover, and steam for 4 minutes. Drain the cauliflower, rinse it in cold water, and drain well.
- Place the cooked cauliflower in a large, clean kitchen towel and squeeze out as much of the liquid as you can. Place the dry, cooked cauliflower in a large bowl and add the goat cheese, parmesan, egg, cornstarch, salt, and pepper.
- Place the “dough” on a rimless baking sheet lined with parchment paper and pat it into an 8-inch round, 1/4-inch thick.
- Bake the crust until golden and firm, 30-35 minutes. Top with tomato sauce, mozzarella, goat cheese, olives, and pepper flakes and bake until the cheese is bubbly, 8-10 minutes.
- Slide the pizza onto a cutting board and let cool for 5 minutes to firm the crust. Top with the arugula and a drizzle of olive oil and serve right away.